Tropical Apricot Crisp Recipes

FRESH APRICOT CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange the apricots in a 9x12-inch baking dish and sprinkle with white sugar. Mix together brown sugar and flour in a bowl; cut in the butter with a pastry cutter until the mixture resembles coarse crumbs. Lightly stir in the rolled oats and spoon the mixture over the apricots.
• Bake in the preheated oven until the fruit is soft and the topping is browned and crisp, 35 to 40 minutes.

TROPICAL CRISP

Steps:

• Preheat oven to 350°. In a large bowl, combine pineapple and bananas. Sprinkle with brown sugar and flour; toss to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., In a small bowl, mix the first 5 topping ingredients; cut in butter until crumbly. Sprinkle over pineapple mixture., Bake 30-35 minutes or until filling is bubbly and topping is golden brown. Serve warm or at room temperature.

APRICOT CRISP

Steps:

• Preheat oven to 400°. In a large bowl, combine apricots, brown sugar and ginger. Divide among four greased 8-oz. baking dishes. , In a small bowl, combine flour, brown sugar, oats and coconut. Cut in butter until mixture resembles coarse crumbs. Sprinkle over apricots. , Bake 15 minutes or until filling is bubbly and top is golden brown.

TROPICAL FRUIT CRUMBLE

Steps:

• Preheat the oven to 375 degrees F.
• Select a wide 2 to 2 1/2-quart baking dish or casserole, large enough to hold 8 cups of fruit and 1 to 2 inches of crumble, and set aside.
• Prepare the topping: in a large bowl combine the sugars and stir with a fork to break up any lumps of demerara. Blend in the flour. With a pastry blender or by rubbing the mixture roughly between your fingers, cut in the butter until the crumble begins to lump together. (The crumble may also be prepared up to this point in a food processor fitted with a steel blade: whir the sugars together to break them up, then add the flour and whir just to mix. Add the diced butter and use quick pulses to reduce the mixture to a lumpy crumble. Transfer the crumble to a bowl and proceed with the rest of the recipe by hand.) Add the coconut and the macadamias and work these by hand, kneading the mixture until evenly moist and crumbly, then set aside.
• Prepare the fruit: cut the pineapple, papaya, and mango flesh into roughly 1-inch chunks and combine in large, non-reactive bowl. Peel and slice the banana, then add to bowl. Sprinkle the fruit with lime juice and toss gently to coat. In a small bowl, combine the sugar and tapioca, then toss with the fruit. Don't forget to taste! If not sweet enough for your liking, add another few tablespoons of sugar. If the sweetness is more that you care for, add another squeeze of lime.
• Spoon the fruit into the baking dish. Sprinkle the crumble mixture evenly over the top. Be generous! I like to have every bit of fruit covered with a good inch or so of sweet crunchy topping. Set the dish in the preheated oven and bake for about 45 minutes, or until the topping is a rich golden brown in spots and the juices from the fruit are visibly bubbling up through the crumble. Remove from the oven and cool at least 20 minutes before serving. (The crumble may be baked up to 2 days ahead and reheated in a 350 degree F oven for 15 minutes before serving.) Serve warm or at room temperature, with vanilla ice cream or a dollop of thick yogurt, lightly sweetened with flavorful honey.

TROPICAL APRICOT CRISP

Steps:

• Lightly coat the inside of a 4-qt. slow cooker with nonstick cooking spray. In the prepared cooker, combine the pie filling with the dried fruit bits.
• Cover and cook on LOW for 2-1/2 hours. Remove liner from cooker or turn off the cooker. In a small bowl combine granola and coconut. Sprinkle over fruit mixture in cooker. Let stand, uncovered, for 30 minutes to cool slightly before serving.
• Serve warm with a small scoop of vanilla ice cream.
• TOASTING COCONUT: Spread coconut in a shallow baking pan. Bake in a preheated 350-degree oven for 5 to 10 minutes until golden brown. Watch closely to avoid burning, and shake the pan once or twice to redistribute coconut.

APRICOT CRISP

Steps:

• Preheat oven to 375°F.
• Slice apricots in half and discard stone.
• Cover bottom of a shallow, buttered oven proof dish with two layers of apricots.
• Place flour, walnuts,sugar, butter, cloves,cardamom, and ground cinnamon into a food processor and blend until it is like breadcrumbs. Spread mixture on top of apricots.
• Bake in preheated 375°F oven for approximately 50 minutes or until lightly browned on top. Serve with custard or cream.

TROPICAL FRUIT CRISP

Steps:

• TO MAKE THE TOPPING: In a large bowl combine the topping ingredients. Work in the butter until the mixture resembles large, coarse bread crumbs. Set aside while you prepare the fruit.Cut the top and bottom from the pineapple, then stand it upright. With a sharp knife, slice off the skin all around, cutting deeply enough to remove all the brown "eyes." Quarter the pineapple lengthwise, then cut the fibrous core from each wedge. Cut each wedge in half lengthwise. Cut crosswise into 1/2 pieces.Peel the papayas and halve them, then scoop out and discard the seeds. Cut into 1 inch chunks.Peel the mangos, then slice the fruit from the fibrous pit.Peel the kiwis. Cut the mangoes and kiwis into 1 inch chunks. Mix all the fruit together in a large bowl, along with the sugar, tapioca, and cinnamon. Toss to combine evenly.Spread the fruit in a greased 9- by 13-inch heavy gauge metal baking pan or 3 quart metal casserole. Sprinkle the oatmeal topping in a thick layer on top. Grill over Indirect Medium heat until the topping has browned and the juices are bubbling, 50 to 60 minutes. Keep the grill's temperature as close to 350°F as possible. Remove from the grill and cool at least one hour before serving. Serve with ice cream, if desired.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

TROPICAL FRUIT CRISP

Steps:

• Combine oats, brown sugar, flour, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; set aside.
• Pour fruit in a 10x8-inch baking dish. Sprinkle crumb mixture over top.
• Bake in 350°F oven, 40 minutes. Serve with ice cream or frozen yogurt.